Description
These Delicious Chicken Enchiladas are the perfect comfort food, filled with savory shredded chicken, zesty enchilada sauce, and melted cheese, all wrapped in soft flour tortillas. Baked until bubbly and golden, these enchiladas are sure to be a hit with the whole family. Garnished with fresh cilantro and served with sour cream, they offer a perfect balance of flavors and textures.
Ingredients
2 cups cooked and shredded chicken (rotisserie chicken works great for convenience)
1 can (10 oz) red enchilada sauce (choose mild or spicy depending on your preference)
2 cups shredded Monterey Jack cheese
8 flour tortillas
1 tablespoon vegetable oil
1 small onion, chopped
2 cloves garlic, minced
1 teaspoon cumin
1 teaspoon chili powder
Salt and pepper to taste
For garnish: chopped cilantro
For serving: sour cream
Instructions
- Prepare the Chicken: If not using rotisserie chicken, cook your chicken by boiling or baking it until fully cooked. Once cooked, shred the chicken using two forks or your hands.
- Sauté Onions and Garlic: Heat the vegetable oil in a skillet over medium heat. Add the chopped onion and minced garlic, sautéing until softened and fragrant, about 3-4 minutes.
- Make the Chicken Filling: Add the shredded chicken to the skillet with the sautéed onions and garlic. Season with cumin, chili powder, salt, and pepper. Stir and cook for another 3-5 minutes to combine the flavors.
- Prepare the Baking Dish: Pour a small amount of enchilada sauce into the bottom of a baking dish to prevent the enchiladas from sticking.
- Assemble the Enchiladas: Take a flour tortilla and spoon a generous amount of the chicken mixture into the center. Sprinkle with shredded cheese and roll the tortilla tightly. Place the enchilada seam-side down in the baking dish. Repeat the process with the remaining tortillas.
- Add Sauce and Cheese: Pour the remaining enchilada sauce over the rolled enchiladas, then sprinkle the rest of the shredded cheese on top.
- Bake: Cover the baking dish with foil and bake in a preheated oven at 375°F (190°C) for 20-25 minutes. After this, remove the foil and bake for an additional 5-10 minutes, or until the cheese is bubbly and slightly golden.
- Rest and Serve: Let the enchiladas rest for a few minutes before serving. Garnish with chopped cilantro and serve with sour cream for extra creaminess and flavor.
Notes
- Vegetarian Version: Swap the chicken for black beans or roasted vegetables like zucchini and bell peppers for a delicious vegetarian alternative.
- Spicy Version: Use a spicy enchilada sauce or add diced jalapeños to the chicken mixture for an extra kick.
- Cheese Options: Monterey Jack is creamy and melts well, but you can also use cheddar, pepper jack, or a combination of cheeses for a unique flavor.
- Add a Veggie Layer: Add sautéed spinach or bell peppers in the chicken mixture to incorporate more vegetables.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 650 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 50 mg
